Ingredients
Scale
- 2 medium zucchinis, spiralized
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup cooked shrimp or chicken (or tofu for vegetarian option)
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Spiralize the zucchinis and set aside.
- In a hot pan, heat olive oil and add garlic and ginger, sautéing for 1 minute.
- Add the sliced bell peppers, broccoli, and snap peas; stir-fry for about 3-4 minutes.
- Add the cooked shrimp/chicken/tofu and stir until heated through.
- Quickly add the zucchini noodles and soy sauce; stir-fry for another 2-3 minutes until just tender.
- Serve immediately, garnished with green onions or sesame seeds if desired.
Notes
To prevent soggy noodles, salt the zucchini noodles and let them sit for 10 minutes before cooking. Use high heat to lock in flavors.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg